Borscht-Braised Beef Short Ribs � It Sure Beats Beets

Even though I often joke about naming dishes a certain way to help with the search engines, I rarely actually do. Mostly because I don�t get a bonus for extra traffic, but with this borscht-braised beef short ribs, I fully admit to intentionally not using the �B� word.

I would hate for someone who thinks they hate beets to not even watch the video. I figured if we could trick them into at least seeing the dish in all its colorful glory, they�d simply have to give it a try. Unless they don't like beets, and gorgeous things.

By the way, I can totally relate to the �I don�t eat beets� people, as I am one. I�ve never been a big fan, but in certain things, like borscht, I love them. With that simple soup as an inspiration, I thought the flavors would work nicely with the rich, fatty short ribs, and they sure did.

Will this be enough to change your mind about beets? There�s only one way to find out. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

1 tbsp vegetable oil

3 pounds beef short ribs, cut into 3-inch pieces, seasoned generously with salt and freshly ground black pepper to taste

1 yellow onion, chopped

2 tbsp all-purpose flour

3 cups chicken broth
1 bay leaf

1 cup cubed carrots

1/2 cup chopped celery

1 pound beets, cut in large pieces (about two large ball sized beets, cut in eighths)

2 teaspoon kosher salt, or to taste

- Optional step: when you taste your finished sauce, if you want to add some acidity to balance the sweetness, adjust with a splash of white vinegar.

- Garnish with sour cream and chives